Oven-Baked Beignets

Con Poulos

31

Beignets — French for "fritters" — first appeared in our pages in 1969, but the puffed, powdered donut has been a New Orleans breakfast basic since the 1800s. Although the custom in the Crescent City is deep-frying, we call for baking, which saves time and calories. The easy espresso-chocolate dipping sauce gives the pillow-shaped pastries a caffeinated, Creole kick.

Total Time: 1:10

Level:
Moderate

Serves:
12

Ingredients

Beignets

¼ c. warm water (105° to 115°)

1 package quick-rising active dry yeast

¼ c. granulated sugar

3 c. all-purpose flour

1½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

4 tbsp. cold butter or margarine

¾ c. low-fat buttermilk

1 large egg

¼ c. confectioners' sugar

Café au Lait Dip

⅓ c. granulated sugar

2 tbsp. instant espresso powder

1 tsp. instant espresso powder

1 tbsp. cornstarch

1 tsp. cornstarch

2 c. whole milk

1½ oz. unsweetened chocolate

Directions

Prepare Beignets: Place warm water in small bowl; sprinkle with yeast and 1 teaspoon granulated sugar. Stir and let stand until foamy, about 5 minutes.

In large bowl, stir flour, baking powder, baking soda, salt, and remaining granulated sugar until combined. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles fine crumbs. With fork, stir buttermilk and egg into yeast mixture until blended. Make well in flour mixture; pour in yeast mixture. Stir until combined and soft dough forms.

On lightly floured work surface, knead dough lightly several times until dough is smooth. Spray same bowl (no need to clean) with nonstick cooking spray and place dough in bowl. Cover with plastic wrap; let stand 10 minutes.